Whole Wheat Galette Dough

This dough has become my favorite for making free form savory galettes. I like to use either freshly ground Sonora wheat or Jamu Jamu whole wheat flour that a vendor at my local farmer's market sells. Whole wheat pastry flour is available at my local market. You can also just use all-purpose flour, or white pastry flour, or a combination of white pastry flour and whole wheat flour (white whole wheat would be my preference but not necessary).

2 cups whole wheat pastry flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter, cut into small pieces
1/3 to 1/2 cup ice water

Mix the flour, salt, sugar, and butter together in a bowl. Cut the butter in with a pastry cutter, leaving pea-sized pieces. Sprinkle the water over the top and toss the mixture together, it will still be quite crumbly and not form a ball. Turn the mixture out onto a surface and gently knead the mixture together until it forms a rough dough, there should be chunks of butter still visible, it helps to use a dough scraper. Press the dough into a disk and wrap it in waxed paper. Refrigerate the dough for an hour before rolling it out. Roll it into a 16-inch circle to make a 12-inch galette.